Ingredients:10 quail eggs (boiled and peeled)1 potato (cut into pieces)1/2 block of tofu (cut into pieces, half-cooked)2 cm ginger5 shallots3 tablespoons sweet soy sauce1/2 teaspoon mushroom broth1 teaspoon granulated sugar1/2 teaspoon salt500 ml water

How to Make: Sliced red onion tips and crushed ginger. Set aside. Heat a little oil in a pan, sauté the ground spices until fragrant, add red onions and ginger. Stir briefly. Add potatoes and water, stir well. Add quail eggs and tofu, stir well. Add soy sauce, mushroom broth, salt, and palm sugar. Stir well, cook until the spices are absorbed and the broth starts to reduce. Remove from heat. Ready to serve.

Ingredients: 10 quail eggs, 1/2 large tofu block (cut into pieces), 1 potato, 1 piece of galangal, 1 stalk of lemongrass, 2 bay leaves, 5 tablespoons of sweet soy sauce, 1/2 teaspoon of pepper powder, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of broth powder, cooking oil, water, 5 shallots, 3 cloves of garlic, 5 curly red chilies, 15 bird's eye chilies, 1/4 teaspoon of nutmeg powder.

Ingredients: 15 quail eggs, 3 potatoes (peeled, washed, diced), 3 blocks of brown tofu (halved), 1/4 clove of onion (halved), 3 cloves of garlic, 6 shallots, 1 stalk of lemongrass (crushed), 2 bay leaves, 2 kaffir lime leaves, 5 whole red bird's eye chilies, 1 candlenut, 1 cinnamon stick, 4 tablespoons of sweet soy sauce, 1 teaspoon of peppercorns, 1 teaspoon of salt, 1 teaspoon of powdered broth, 20 grams of palm sugar, water.